Slaphakskeentjies South African Onion Salad
Discover the vibrant flavors of South Africa with Slaphakskeentjies, a tangy and slightly sweet onion salad that's a must-try for adventurous palates. This traditional recipe showcases tender, whole white onions bathed in a luscious sauce infused with vinegar, turmeric, mustard powder, and aromatic spices like bay leaves and cloves. The balance of sweetness from sugar and a subtle kick of black pepper makes it the perfect accompaniment to grilled meats, hearty stews, or a classic South African braai. Easy to prepare yet packed with bold flavor, this marinated onion salad transforms simple pantry staples into an irresistible side dish. Best served chilled, Slaphakskeentjies requires a brief marination for its flavors to meld beautifully—making it not only delicious but also an ideal make-ahead option for gatherings or family dinners.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Small white onions
- 250 milliliters White vinegar
- 100 grams Sugar
- 250 milliliters Water
- 15 grams Cornstarch
- 5 grams Mustard powder
- 3 grams Turmeric powder
- 5 grams Salt
- 2 grams Black pepper (ground)
- 1 piece Bay leaf
- 3 pieces Cloves
Directions
Step 1
Peel the onions, ensuring they remain whole. If the onions are large, you can slice them in half.
Step 2
In a medium pot, bring the water to a boil. Add the peeled onions and blanch them for 5 minutes. Remove from heat, drain, and set the onions aside to cool.
Step 3
In a separate saucepan, combine the white vinegar, sugar, water, mustard powder, turmeric powder, salt, black pepper, bay leaf, and cloves. Bring the mixture to a gentle boil, stirring until the sugar has dissolved completely.
Step 4
In a small bowl, mix the cornstarch with a few tablespoons of water to create a smooth paste. Add the cornstarch paste to the vinegar mixture, whisking constantly to avoid lumps.
Step 5
Allow the sauce to simmer gently for 3-5 minutes, or until it thickens to a light, velvety consistency. Remove the bay leaf and cloves from the sauce once thickened.
Step 6
In a large glass or ceramic bowl, layer the blanched onions. Pour the warm sauce over the onions, ensuring they are fully coated.
Step 7
Cover the bowl with plastic wrap and allow the salad to cool to room temperature before refrigerating. Let the onions marinate for at least 4 hours, or preferably overnight, to develop the flavors.
Step 8
Serve chilled as a tangy side dish with grilled meats, braais, or stews.
Nutrition Facts
| Serving size | (1142.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 765.1 |
| Total Fat 3.7g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2022.3mg | 0% |
| Total Carbohydrate 169.5g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 125.4g | |
| Protein 8.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 252.8mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 1124.9mg | 0% |
Source of Calories